- 2 boneless skinless chicken breasts, cut into 1 inch pieces
- ½ onion chopped
- 1 jalapeno chopped (seeded if you want less heat)
- 2 garlic cloves chopped
- 3 stalks of lemon grass cut into large chunks and bruised
- 3 teaspoon Thai red curry paste
- 1 teaspoon curry powder
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- 1 inch piece of ginger peeled and either sliced thin or grated
- 1 Tb sugar
- 2 cups mushrooms I used shitakes, sliced or quartered
- 1 red bell pepper cut into large chunks
- 2 stalks green onion sliced on a diagonal
- 1 can coconut milk
- 2-3 cups of water or stock
- 1 cup sugar snap peas
- Few dashes of fish sauce
- 1 Tb sriracha optional
- Salt and pepper to taste
- 1-2 Tb coconut oil
- Lime wedges for garnish
- 1 green onion sliced for garnish
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